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I was really disappointed with this recipe... it was rather bland and needed more flavour. I feel some herbs may lift it but worth experimenting with it.
Awesome!! I could not find giant shells so I used cannelloni instead and they turned out great!
Awesome shells! I know I couldn't do better at a restaurant! I doubled the sauce by adding a cup and a half of half and half in lieu of the heavy cream and three quarters of a cup of milk. After cooking the sauce and before topping the shells I stirred in a sixteen ounce jar of Classico alfredo. As one reviewer did, I sauteed a half of a pound of mushrooms before adding the garlic to the pan. Along with the other cheeses, I used a half pound of asiago (divided) and a half pound of mozarella reserving a small amount of the latter to top the sauced casserole with a liberal amount of black pepper as well. Twenty four shells seemed to do the job very nicely. For the filling I used two cups of langostino. Thank you so much Lisa for a real winner!
This is so very delicious!! My store was out of Asiago Cheese, so I used romano, but everything else stayed the same. The lemon added just zip to the sauce, thanks for a great recipe!!
Excellent!! I added some old bay to the filling but otherwise followed the recipe as described. I will definitely be making this again!
This was very good. The cream sauce was delicious. I served it with breadsticks to sop up the extra sauce. Thanks for the recipe!
This was pretty dang good! I cut back on the salt a little and added some Old Bay seafood seasoning and some Mrs. Dash.I also used a shredded Italian cheese blend. It was wonderful. The star entree for Father's Day dinner. Paired it with Mean Chef broccoli with pine nuts.... Roasted Garlic Soup w/Parmesan appetizer and Tomato Basil Bruschetta... a crisp white wine. ***** Made the sauce again...This time sauteed garlic and chunked mushrooms in olive oil and bit of butter...added some marsala wine. Followed the rest of the recipe plus added some capers, cooked chicken and steamed broccoli florets... over pasta.... DELISH! The lemon juice and lemon zest are a wonderful flavor brightener... OK... I can't keep making this or I will roll away... LOL!